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Baking-resistant salad sauce preparation system and preparation method

A baking-resistant, shell-resistant technology, applied in mixing methods, chemical instruments and methods, food ingredients as emulsifiers, etc., can solve the problems of poor emulsion stability, large emulsion particles, easy collapse of salad dressings, etc., and achieve good stability, The effect of small emulsion particles and fine and smooth product organization

Pending Publication Date: 2021-08-06
焙之道食品(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems in the prior art that there are large emulsion particles and poor emulsion stability in the emulsification process; salad dressing is very easy to collapse under high temperature conditions and cannot well meet the actual needs of baked goods, the present invention discloses a The baking-resistant salad dressing preparation system includes a cylindrical shell, an emulsification chamber coaxial with the cylindrical shell is formed in the cylindrical shell, and an emulsification chamber is formed between the cylindrical shell and the outer circumference of the emulsification chamber along the There are more than two cylindrical shearing chambers for shearing evenly distributed along the direction outside the emulsification chamber, and a structure is formed between the outer wall of the emulsification chamber and the outer wall of the shearing chamber to transport the liquid in the shearing chamber. to the transfer chamber within the emulsification chamber

Method used

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  • Baking-resistant salad sauce preparation system and preparation method
  • Baking-resistant salad sauce preparation system and preparation method
  • Baking-resistant salad sauce preparation system and preparation method

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specific Embodiment approach

[0046] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments It is some embodiments of the present invention, but not all of them. Based on the implementation manners in the present invention, all other implementation manners obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention. Accordingly, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the invention. Based on the implementation manners in the present invention, all other implement...

Embodiment 1

[0080] The processing technology of salad dressing in the present embodiment, comprises the steps:

[0081] Step 1: Add 27.5 parts by weight of pure water, 12 parts by weight of sterilized egg yolk and 10.5 parts by weight of white sugar into the first shearing device with a rotor speed of 2000-3000r / min, wait for 1-2min to mix and melt evenly After that, add 1.5 parts by weight of table salt, 0.1 parts by weight of calcium chloride, 0.3 parts by weight of sodium glutamate, 0.7 parts by weight of mustard, 0.2 parts by weight of white pepper and 2 parts by weight of compound enzyme preparation;

[0082] Step 2: Add 1.7 parts by weight of cross-linked hydroxypropyl compound modified starch, 0.1 parts by weight of gellan gum and 8 parts by weight of vegetable oil to the second shearing device whose rotor speed is 5000-6000r / min, and wait to be sheared During 3-5 minutes, slowly add 25 parts by weight of vegetable oil;

[0083] Step 3: After the two phases of oil and water are mi...

Embodiment 2

[0087] The processing technology of salad dressing in the present embodiment, comprises the steps:

[0088] Step 1: Add 20 parts by weight of pure water, 10 parts by weight of sterilized egg yolk and 10 parts by weight of white sugar into the first shearing device with a rotor speed of 2000-3000r / min, wait for 1-2 minutes to mix and melt evenly After that, add 1 weight part of salt, 0.1 weight part of calcium chloride, 0.2 weight part of sodium glutamate, 0.5 weight part of mustard, 0.1 weight part of white pepper and 1 weight part of compound enzyme preparation;

[0089] Step 2: Add 2.5 parts by weight of cross-linked hydroxypropyl compound modified starch, 0.2 parts by weight of gellan gum and 11 parts by weight of vegetable oil to the second shearing device whose rotor speed is 5000-6000r / min, and wait to be sheared At 3-5 minutes, slowly add 20 parts by weight of vegetable oil;

[0090] Step 3: After the two phases of oil and water are mixed at the bottom of the shearing ...

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Abstract

The invention discloses a baking-resistant salad sauce preparation system and preparation method, and belongs to the field of food auxiliary materials. The baking-resistant salad sauce preparation system comprises a cylindrical shell, wherein an emulsification cavity coaxial with the cylindrical shell is formed in the cylindrical shell; between the cylindrical shell and the outer circumference of the emulsification cavity, two cylindrical shearing cavities or above used for shearing are evenly distributed along the outer edge direction of the emulsification cavity; and a conveying cavity used for conveying liquid in the shearing cavities into the emulsification cavity is formed between the outer wall of the emulsification cavity and the outer wall of the shearing cavity. The baking-resistant salad sauce preparation system has the beneficial effects that the emulsification cavity and two shearing cavities or above are arranged, so that different raw materials are subjected to different-intensity continuous shearing, shearing force insufficiency is avoided, the raw materials can be sheared into a proper size, an oil phase and an aqueous phase can be efficiently fully emulsified in the emulsification cavity, an emulsion with small emulsion particles and good stability is obtained, and continuous efficient production is realized.

Description

technical field [0001] The invention relates to the field of food accessories, in particular to a system and method for preparing baking-resistant salad dressing. Background technique [0002] Salad dressing is a common condiment in people's daily life. The condiment is made of vegetable oil, eggs, salt, sugar and other seasonings. It is not only very nutritious, but also has a delicate taste and unique flavor , is a condiment that is deeply loved by consumers. In recent years, the application of salad dressing has become more and more widespread, not only as a cold food seasoning, but also as a seasoning in baked goods. However, traditional salad dressings are extremely easy to collapse under high temperature conditions, and cannot well meet the actual needs of baked goods. [0003] The effect of emulsification and homogenization in the production process of salad dressing plays an important role in the quality of the final product. The emulsification and homogenization p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/10A23L29/00A23L5/41B01F3/08B01F7/32B02C18/12B02C18/18B02C18/24B01F27/96
CPCA23L27/60A23L29/10A23L29/06A23L5/41B02C18/12B02C18/184B02C18/24A23V2002/00B01F23/41B01F27/96A23V2200/222A23V2250/1582A23V2250/1614A23V2250/1578A23V2250/5054A23V2250/5118A23V2250/18
Inventor 薛从福卢灯荣沈文辉戴文智何承政于江虹蔡金鑫
Owner 焙之道食品(福建)有限公司
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